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Doni’s Eggnog for a Crowd

1 gallon whole milk

13 large eggs

5 egg yolks

2 cups granulated sugar

1/4 teaspoon salt

3 teaspoons freshly grated nutmeg

2 tablespoons vanilla

1 quart half-and-half

In a large pot over medium temperature, heat the milk until just before it boils, stirring occasionally.

Meanwhile, beat eggs, yolks, sugar and salt with an electric mixer for about 3 to 5 minutes, or until the mixture is thick and pale yellow.

Remove the pot of milk from the burner. Pour the hot milk in as thin and slow a stream as humanly possible into the egg-and-sugar mixture, whisking the mixture constantly. (I can’t emphasize enough how important it is to go slowly and keep stirring during this step, or you’ll end up with scrambled eggs.)

When the milk has been slowly and safely incorporated into the egg mixture and is well blended, pour the mixture into the same pot in which the milk was heated. Add the nutmeg.

Place the pot on your stove top burner over low heat. Stir constantly until the mixture (let’s call it what it is now; a custard) begins to thicken slightly, and coats the back of a spoon, about 20 to 25 minutes, and reaches a temperature of between 140 to 160 degrees. (Here’s the custard finger test: Run your index finger over the back of the spoon. When the custard’s ready, your finger should leave a track. DO NOT allow the mixture to simmer. See scrambled eggs, above.)

Pour the liquid custard through a fine sieve into a bowl to capture any scalded milk “skin” and/or eggy parts.

Whisk in the vanilla and cold half-and-half.

Pour the eggnog into the empty gallon milk carton for storage and/or any designated bottles.

Refrigerate at least 4 hours, preferably overnight. Garnish with grated nutmeg and, if desired, whipped cream.

Keeps chilled up to 3 days. (Or, may be frozen up to 2 weeks and thawed before serving.)

Makes about 30 to 35 servings.

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